Chicken Pad Thai recipe

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Ingredients

1 (16 ounce) package dried flat rice noodles (such as ban pho)
½ cup fish sauce
¼ cup agave syrup
1 lime, juiced
3 cloves garlic, minced
1 teaspoon coconut oil
1 egg, beaten
2 tablespoons coconut oil
8 ounces raw chicken, thinly sliced
1 medium onion, thinly sliced
1 shallot, thinly sliced
¼ medium head cabbage, thinly sliced
1 cup shredded carrots
1 dash sriracha sauce, or to taste
2 tablespoons Thai basil
½ cup roughly chopped peanuts

Nutrition Info

519.1 calories
carbohydrate: 83.9 g
cholesterol: 48.8 mg
fat: 13.3 g
fiber: 4.7 g
protein: 16.3 g
saturatedFat: 6 g
servingSize: -
sodium: 1751.3 mg
sugar: 14.4 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Bring water to a boil in a large pot, about 5 minutes. Remove from heat and toss in rice noodles, wait 5 minutes. Stir and wait 5 minutes more. Drain and rinse in a colander.

  2. Combine fish sauce, agave syrup, lime juice, and garlic in a bowl and set aside.

  3. Heat 1 tablespoon coconut oil in a small omelet pan over low heat. Add egg and cook through without flipping, about 5 minutes. Set aside on a cutting board until cooled, about 15 minutes. Roll into a log and cut into thin strips. Set egg aside.

  4. Heat 2 tablespoons coconut oil in a skillet over high heat. Add chicken, onion, and shallot and saute until fairly browned, 5 to 10 minutes. Add cabbage, carrots, and drained noodles, saute until well combined, about 5 minutes more.

  5. Add fish sauce mixture, egg slices, basil, and sriracha sauce to the saute pan with the noodle mixture. Toss well, cover with a lid, and cook for 2 minutes.

  6. Remove lid from saute pan and toss in peanuts. Serve in the pan or transfer to a large platter.

Recipe Yield

6 servings

Recipe Note

A classic authentic chicken pad Thai made simpler than most other recipes. Additional vegetables such as eggplant, squash, peppers, green beans, broccoli, snow peas, and mushrooms can be tossed in as well.

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